1 tbsp salted butter
1 lb chicken tenders
2 medium garlic cloves, minced
1.5 cups rice, brown, whole grain, instant
14.5 oz chicken broth
1 tbsp fresh lemon juice
2 tsp fresh lemon peel, grated or minced
2 cups fresh baby spinach
1 In a large skillet, melt the butter over medium heat, then add the chicken and garlic. Cook until the chicken is golden brown; set aside on a plate and keep warm.
2 Add the rest of the ingredients except the spinach to the skillet and bring to a boil over high heat. Cover and reduce heat to low and cook until the juice is absorbed (usually about 10 minutes).
3 Add the spinach to the skillet and mix. Serve on a plate topped with the chicken.
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